coating of the toddy pot or vessel is thorough, and is renewed every time that the pot is emptied of its contents." It is noted by Bishop Caldwell*[1] that "it is the unfermented juice of the palmyra (and other palms) which is used as food. When allowed to ferment, which it will do before midday, if left to itself, it is changed into a sweet intoxicating drink called kal or toddy." Pietro Della Valle records †[2] that he stayed on board till nightfall, "entertaining with conversation and drinking tari, a liquor which is drawn from the cocoanut trees, of a whitish colour, a little turbid, and of a somewhat rough taste, though with a blending in sweetness, and not unpalatable, something like one of our vini piccanti. It will also intoxicate, like wine, if drunk over freely." Writing in 1673, Fryer ‡[3] describes the Natives as "singing and roaring all night long; being drunk with toddy, the wine of the Cocoe."
Arrack is a spirituous liquor distilled from the fermented sap of various palms. In some parts of the Madras Presidency, arrack vendors consider it unlucky to set their measures upside down. Some time ago, the Excise Commissioner informs me, the Excise department had some aluminium measures made for measuring arrack in liquor shops. It was found that the arrack corroded the aluminium, and the measures soon leaked. The shopkeepers were told to turn their measures upside down, in order that they might drain. This they refused to do, as it would bring bad luck to their shop. New measures with round bottoms were evolved, which would not stand up. But the shopkeepers began to use rings of india-rubber from soda-water bottles, to make them stand. An endeavour has since been made to induce
